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3/4

The first time I made this I felt it had too much vinegar, as others have complained. However, if you use high quality cider vinegar (I used unfiltered organic vinegar, which can be found at most supermarkets) and use 3/4 of the amount suggested, that does the trick. You can always add more if it's too sweet in the end. Also, as I learned, boiling it down makes a big difference. My first time it was also too liquidy, which probably meant the vinegar hadn't reduced enough. But this is really delicious!

spn1007
from Scranton, PA
/ 01.19.2014

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The taste was incredibly intense. I made a double batch Thanksgiving and there was none leftover!! I experiment with all new recipes each year, but my guests demanded that I break my rule and serve it again!

geru
from Potomac, MD
/ 12.06.2009

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I substituted 1 c cider for half the cider vinegar. I also boiled the liquids down to 1 cup and then strained out the solids (saved time grinding and grating) and added the fruit. I used about twice as much fruit as the recipe called for, but the same amount of sugar. It's a great alternative to ordinary cranberry sauce.

geekspice
from NYC
/ 11.22.2009

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This recipe is excellent, and my family has requested it again and again each year since the first time I made it. I didn't find it overly-vinegary at all, but I used a very fine, high-quality cider vinegar, which I'm sure makes a huge difference. It's quite pricey but well worth it, since the vinegar you use will definitely make or break the recipe. Agreed, extremely delicious with other roasted meats and on sandwiches.

d2lovely
from Austin, TX
/ 11.26.2008

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Way too much vinegar!
We threw it out and had
to find a new recipe.
Perhaps half vinegar and
half cider or aging it a bit
(as reviewers
suggested) would help.
Recipe sounds great, but
tastes awful.

A Cook
from Chapel Hill, NC
/ 12.27.2007

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This recipe is fabulous with turkey and duck and goose! The pear offers a nice sweetness with the tang of the cranberries.

rimaphily
from Harrisburg
/ 12.27.2007

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This is very much
like a traditional
chutney which
should consist of a
substantial amount
of vinegar.
Chutneys should be
fiery hot and
syrupy sweet. I
added some
additional pepper
and used both fresh
and powdered
ginger. I also
canned the chutney
and continue to use
it with cheeses,
roasted sausages,
pork, and other
things besides
turkey. I would
never use it as a
traditional
cranberry sauce
complement to
turkey. It is much
better with turkey
as an appetizer on
crostini or
something similar.

A Cook
from Texas
/ 12.15.2007

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I was worried by the vinegar smell, but I LOVE ginger and wanted something that was not sweet but more of an adult cranberry sauce. This fit the bill. I loved the ginger; I do agree that the vinegar smell is a bit over powering, so I cooked the chutney longer than recommended to rid it of the smell as much as possible. When I took a bite, to my surprise it was very delicious and everyone loved it. I would recommend this recipe but if you are sensitive to the vinegar smell, you might want to reduce the quantity like other reviewers recommended. I will make this again though.

A Cook
from Phoenix, AZ
/ 12.09.2007

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Served this sauce with
Thanksgiving dinner -
you know, the usual
suspects - turkey,
dressing, gravy,
spuds - the family
loved it! I did,
however, only use
three tbsp of minced
ginger per prior
reviews and let the
sauce mellow in the
refrigerator for three
days to soften the
bite - truely a great
addition to the meal!

northlakest
from kansas city
/ 11.23.2007

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This was terrible
due to the
overbearing vinegar
taste. WAY TOO MUCH
VINEGAR! I think
that the other
flavors whould have
been fab if not for
the ridiculous
amount of vinegar.